I visited on a holiday afternoon. This restaurant primarily operates on reservations.I ordered the special Hamana Lake shiko eel rice bowl and added a white grilled eel on the same day.It was incredibly delicious—on a different level altogether.You can feel the attention to detail in each ingredient, and the cooking methods are even more refined. The way they present the food is exceptionally clever.The grilling of the eel is done in a unique style, where they pierce it with skewers during cooking. The result has a nice texture, reminiscent of the Tsuka eel restaurant in Hakata. However, this place feels more modern and sophisticated in its grilling technique.With each bite, the rich flavor and sweetness of the eel spread in my mouth.The white grilled eel allows you to savor the eel's flavor in its simplest form. The quality of the accompanying salt and wasabi is also very high. You can taste the umami, with the salt not being overly strong, and the wasabi has a fragrant aroma with a hint of sweetness. The pairing with the white grilled eel is wonderful.The rice in the eel bowl is made from long-aged Koshihikari rice from Toyama, cooked in a hangiri to a firmer texture. They recommend chewing well to appreciate the flavor of the rice. The grilling of the eel allows you to enjoy the texture and taste of both the eel and the rice together.Even the liver soup is not the usual version with mitsuba; here, they float chives in it. Sipping it while enjoying the rich eel bowl gives a punch that awakens your senses. The pairing with the eel bowl is meticulously calculated.The pickled cucumber on the side is mixed with chopped perilla and myoga, providing a refreshing taste that doesn’t interfere whether eaten during the meal or afterward.This meal was thoroughly calculated from start to finish.To enjoy such high-quality dishes for just JPY 10,000 feels incredibly cheap.I thought that if this were in Tokyo, it would be hard to get a reservation, but I felt it was worth the trip to Hamamatsu for this experience.